The conjugated linoleic acids (CLA) represent a group of natural isomers which are derived from linoleic acid. Because of their unique characteristics they exert chemical and physiological effects on the organism which differ from those of linoleic acid. In animal models as well as in in vitro models using tumour cells of human origin, they have been shown to possess anti-carcinogenic characteristics. Fat of animal origin, especially fat from meat and milk products, is the most important dietary source of CLA. Meat of ruminants is a richer source of these compounds than is meat of nonruminant species. Swiss beef contains on an average higher amounts of CLA than American beef. The intake of grass plays an important role since grass favours the production of CLA in the rumen and as a consequence increases their concentration in meat. Variability of CLA concentration can thus be quite high. Provided that the factors which influence tissue concentration will be better known, there is a potential to influence the CLA content of foods of animal origin.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.